Up your slider game with creamy blue cheese and crispy thick-cut bacon! Add tomato slices and you’ve got a “red white and blue cheese” slider!
I’m a purist when it comes to burgers. I believe the best burger involves high quality meat, a bit of salt, and epic toppings. I used Ashcraft beef I picked up from the farmers market on this particular day. Be sure to get 80/20 ground beef for the juiciest burgers. You can cook the sliders on the grill or on the stove.
You want to choose a really creamy blue cheese for this purpose, something like gorgonzola. The creamier/meltier the better! Top the patties with blue cheese as soon as you pull them off the grill to allow the blue cheese to melt slightly.
Bacon Blue Cheese Sliders
1 lbs organic 80/20 ground beef
8 King’s Hawaiian Rolls
4 slices thick-cut bacon
8 slices gorgonzola
- First, cook the bacon in a skillet or in the oven until it’s reached your desired level of crispiness. Remove from pan and let drain on a paper towel.
- Divide ground beef into eight equal parts and form fairly thin patties. (They will puff up as they cook.) Grind sea salt on one side.
- Grill patties or cook on the stove in a nonstick skillet (no butter necessary – 80/20 has enough fat to coat the pan) with the lid on for four minutes per side. Remove patties from heat and immediately top with creamy gorgonzola cheese.
- Serve on King’s Hawaiian rolls with crispy thick-cut bacon.